Creamy Chicken Enchiladas

Canned chicken.  I don’t have any idea why my mother keeps giving it to me, but she does.  She feels compelled to give stuff to me, often things I won’t touch.  So this canned chicken has been in the pantry for a couple of months.  Solution: cover it up with lots of stuff.

In honor of Cinqo De Mayo I made enchiladas (even though you’re reading this on Friday).  I adapted this recipe to have more kick.  I found the end result delicious.  Hubs thought it was too hot, so sensitive mouths beware.  These are really sort of a cross between enchiladas and burritos (they’re much bigger than typical enchiladas) and come in at 463 calories and 11.35 grams of fat per enchiladas.


  • 5 8-inch 98% fat free tortillas
  • 1/2 cup light sour cream
  • 1 can 98% fat free cream of chicken soup
  • 1 heaping teaspoon dried cilantro
  • 5 oz. reduced fat colby/monterey jack cheese, finely grated, divided in half
  • 1 1/2 cups salsa
  • 2 cans chicken, drained
  • 1 7 oz. can green chilis, drained


  1. In a large bowl, mix the soup, sour cream, cilantro, half the cheese, the chilis, and the chicken.
  2. Spray a 9×13 dish with cooking spray.
  3. Divide the mixture between all 5 tortillas.
  4. Roll and place seam side down.
  5. Top with the salsa and remaining cheese.
  6. Bake at 350 degrees for 35-40 minutes.

Printable version.

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